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Loganberry Crème Mould  Veg    CD   DP Italian  30mins  plus  chilling

 

Serves     Cold  Vegetarian  Fruit  Alcohol  Italy  Europe

 

Ingredients:

300ml/10fl.oz. Cooled Crème Patissiere

4 Small Meringues

390ml/13fl.oz. Double cream

2 tbsp Maraschino

225g/8oz Fresh Loganberries

75g/3oz Icing sugar

 

Instructions

 

1. Coarsely chop the meringues. Whip the cream and chill. Gently stir the crushed meringues, cream and Maraschino into the cooled crème patissiere. Pour the mixture into a mould, cover with a lid or damp greaseproof paper. Chill for 2 hours or until set.

 

2. Meanwhile, pass through a sieve into a bowl. Stir in the icing sugar and mix well. Chill for 1 hour. Also chill the platter on which you are going to serve the dessert.

 

3. Stand the mould in hot water to loosen the custard and transfer to the chilled serving platter. Pour over the loganberry purée. Serve immediately.

 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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